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Wednesday, November 16, 2011

Roasted Apple Salad with Bacon and Mixed Greens



From the kitchen of One Perfect Bite...No feast would be complete without rabbit food and this salad, with a slight change or two, will be a part of our Thanksgiving dinner. It is beautiful to look at, and the juxtaposition of sweet roasted apples with bitter greens and salty bacon create a dish with layered flavors that I hope will add interest and sophistication to our holiday table. I make this salad often using the recipe that appears below. The Silver Fox comes from German stock and dressings made with bacon drippings and vinegar were part of his childhood. Not surprisingly, he loves this salad and its warm, salty dressing. I'm a fan of the roasted apples and bitter greens. It is a marriage made in heaven and it will be wonderful with the cider marinated pork I plan to serve as our main course. All of the elements of the salad can be readied early in the day, but they can't be combined until just before serving. If you plan to use the bacon dressing, the drippings must be warmed before they are combined with vinegar. The salad can also be dressed with oil and vinegar if you prefer something simpler. I really think you'll enjoy this salad and I hope you'll give it a try. It adds great color and taste to a meal and it is something that you don't often see. Here's the recipe.

Roasted Apples with Bacon and Mixed Greens...from the kitchen of One Perfect Bite inspired by Sunset magazine

Ingredients:
2 large apples (Braeburn or Fuji), peeled, cored, and cut into 1/4-inch-thick slices
1 tablespoon extra-virgin olive oil
2 tablespoons maple syrup
1/2 teaspoon salt plus more to taste
1/2 teaspoon pepper plus more to taste
2 medium shallots, very thinly sliced and separated into rings
3 tablespoons sherry vinegar
4 slices thick-cut maple-smoked bacon, cut crosswise into 1/4-inch strips
2 medium bunches frisée lettuce, tough outer leaves removed
3 Belgian endive, cut crosswise into 1/2-inch slices

Directions:

1) Preheat oven to 400 degrees F. In a small bowl, combine apples, olive oil, syrup, salt, and pepper. Toss to coat, then transfer apple slices to a nonstick baking sheet and bake for 15 minutes. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.
2) Meanwhile, in a small bowl, combine shallots and vinegar. Set aside.
3) In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels. Pour off all but 3 tablespoons of accumulated bacon fat and return pan to low heat. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.
4) Arrange frisée and endive in a bowl and add apples, bacon pieces, and shallots. Pour warm dressing over greens and toss to coat. Serve immediately. Yield: 4 to 6 servings.








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33 comments :

Tiffanee said...

Oh YUM! This sounds delicious! I cannot wait to eat this! I love salads and this has all my faves in it!!

Anna A. said...

Ooo love the idea of roasted apples and bacon... wow goodness all around!

Food, Fun and Life in the Charente said...

Brilliant I just have to find some bacon. Not easy to get in France! Diane

The Café Sucré Farine said...

This could be the whole meal for me! Love all these flavors together!

spontaneous-euphoria said...

wow- this would make one great lunch!

Priya said...

Salad looks fabulous and yummy.

Red Nomad OZ said...

I'd make it just to look at it!! No Thanksgiving downunder in OZ, but who cares with this range of flavours!!

Rita said...

Love to have a Special salad to serve for a Special meal; saving this one. Merci.
Rita

Elin said...

Mary...this is a great salad...and the bacon mmmmm yummy!

Kim said...

Wow! This salad would be (and will be) a hit on my table... thanks to you. Have a nice day, Mary!

The Blonde Duck said...

Yum!

Pam said...

I've done something similar with roasted pears, I can't beleive I didn't consider apples!

Jeannie said...

That's a very flavorful salad judging from the ingredients..

Only Fish Recipes said...

wow...i love that salad....roasted apples n bacon !!!!

Renee said...

Thank you so much for the sweet comment you left on my blog. I must say I love a good salad and this one looks like it would not disappoint.

Sofia.Lopez said...

Mary, your salad looks very tast. I loved the ideia of using chalots, bacon and how the dressing is done. Thank you for this recipe...
Big kiss to you and have a nice day :)

From the Kitchen said...

I'm hoping to find frissee at the grocery store tomorrow since I'll be shopping in Chicago. Here it isn't available. I'm not of German stock but quite a few settled in my home town and I'm quite familiar with the delicious vinegary bacon drippings dressing!! I've decided on pork tenderloin for Thanksgiving dinner as well. Now I need to decide how to prepare it.

Best,
Bonnie

Rosemary said...

My German-type husband would love this. I'm on salad and side duty for the Big Day and I've yet to land on a salad that will fit with what I know will be the rest of a way-too-hearty-and-rich menu. This will be it. Grazie.

Margie said...

What a great idea to roast the apples. I often toss 'em in raw, but roasting is festive! Your salad is so creative. Truth is though, you had me at bacon dressing.

Sue/the view from great island said...

It's interesting to tag along as you work out each detail of your Thanksgiving dinner...you've got one lucky family!

Ginny said...

This is so unusual, and so pretty, perfect for a fall day. Phil's heritage is all German, too!

A Bitchin' Kitchen said...

This looks absolutely delicious Mary! I love any salad that has fruit in it.

- Maggie

Jennifurla said...

A good salas is money, this looks fabulous.

Catherine said...

Dear Mary, The salad looks both refreshing and delicious. Blessings, Catherine xo

Cloudia said...

think I'll steal some of your ideas!



Aloha from Honolulu

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Jenn said...

It looks lovely, sounds amazing, and of course there's bacon!!!! YAY for bacon!! :)

Karen (Back Road Journal) said...

I had to laugh at your comment "rabbit food". That is what my husband always says when I ask if he would like a salad with dinner. I have learned not to ask him any more. What ever salad i make he always eats and says how good it was. I think he really likes rabbit food and just doesn't want to admit it.

That Girl said...

I feel like I've been marinating everything in cider lately. I would probably add some to the dressing in this salad!

Joanne said...

I'm still putting together my T-day menu and this salad looks like a fabulous option! A great mix of sweet and salty!

Claudia said...

All I had to do was read the post title and know that I would be making this. Salt, sweet and bitter combined dance. I'm tempted to do a dry run tomorrow - just - because I can!

Shug said...

Not only does it look delicious, but it certainly makes for a beautiful salad. Lokks quite tasty..

Christine's Pantry said...

Sounds good. Will have to try this.

David said...

Mary, Great looking salad with a lot of flavors going on! I like the apples and bacon concept... Thanks and Take Care, Big Daddy Dave

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